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Turtle Chocolate Layer Cake Recipe

★★★★★

4.9 from 51 reviews
  • Author: lilan
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x

Description

This decadent Turtle Chocolate Layer Cake features moist chocolate cake layers paired with rich caramel buttercream, toasted pecans, and a luscious chocolate ganache drip. Perfectly balanced sweetness and texture make it a show-stopping dessert for special occasions.

Ingredients

Scale

Caramel Sauce

  • 2 cups (414g) granulated sugar
  • 1 cup (240ml) water
  • 1/2 cup (112g) unsalted butter
  • 1 cup (240ml) heavy whipping cream
  • 1 tbsp vanilla extract
  • 1 tsp salt

Chocolate Cake

  • 2 cups (260g) all purpose flour
  • 2 cups (414g) granulated sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup (240ml) hot water

Caramel Buttercream Frosting

  • 2 1/2 cups (560g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 1/2 cup – 3/4 cup prepared caramel sauce (from above)
  • Salt, to taste

Garnish & Ganache

  • 1/2 cup chopped pecans, toasted
  • 6 oz (1 cup | 169g) semi-sweet chocolate chips
  • 1/2 cup (180ml) heavy whipping cream

Instructions

  1. Make the Caramel Sauce: Combine sugar and water in a medium to large pan, cooking over medium-low heat until sugar dissolves, about 3-5 minutes. Add butter and let it melt, then bring mixture to a boil without whisking until deep golden copper color, about 15-20 minutes. Remove from heat and slowly add heavy cream while whisking, then stir in vanilla extract and salt. Cool in fridge.
  2. Prepare Cake Pans and Oven: Preheat oven to 300°F (148°C). Grease and line three 8-inch cake pans with parchment paper.
  3. Mix Dry Ingredients: Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
  4. Add Wet Ingredients: Beat in eggs, milk, and vegetable oil until combined.
  5. Add Hot Water and Vanilla: Stir in hot water and vanilla extract, mixing well to create a thin batter.
  6. Bake the Cake Layers: Divide batter evenly into pans and bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to racks to cool completely.
  7. Make Caramel Buttercream: Beat butter in a mixer until smooth. Gradually add half the powdered sugar, mixing well. Add 1/2 cup caramel sauce and mix until smooth. Add remaining powdered sugar and more caramel sauce to reach desired texture. Season with salt to taste.
  8. Level Cakes and Assemble Layers: Trim domed tops off cakes. Place first cake layer on plate and spread about 2/3 cup frosting evenly. Pipe a frosting dam around edge to hold caramel.
  9. Layer Caramel and Pecans: Spread 1/2 cup caramel sauce inside frosting dam, then sprinkle 1/4 cup toasted pecans evenly. Repeat layering with second cake layer, frosting, caramel, and pecans.
  10. Add Final Layer and Crumb Coat: Place last cake layer on top and apply a thin crumb coat of frosting. Refrigerate 30-60 minutes to set.
  11. Finish Frosting: Frost cake exterior smoothly with remaining caramel buttercream.
  12. Prepare Chocolate Ganache: Place chocolate chips in a bowl. Heat heavy cream until just boiling and pour over chips. Wait 2-3 minutes, then whisk until smooth.
  13. Decorate Cake with Ganache: Drizzle ganache around cake edges and spread remaining ganache evenly over top. Allow ganache to set slightly.
  14. Final Touches: Pipe remaining caramel buttercream on top edge of cake. Optionally drizzle additional caramel sauce and garnish with chopped pecans.
  15. Chill and Serve: Refrigerate cake until ready to serve. Best served chilled or at room temperature within 3-4 days.

Notes

  • Do not whisk caramel sauce once boiling to avoid crystallization; tilt pan to distribute heat if needed.
  • Caramel sauce can be made up to a week ahead and stored in the refrigerator.
  • Use room temperature frosting for easier spreading and building layers.
  • Level cake layers with a serrated knife for even stacking.
  • Frosting dam helps keep caramel in place between layers.
  • Ganache should be poured when warm for smooth drips, but allow it to slightly firm before decorating.
  • Store cake well covered in refrigerator and consume within 3-4 days for best flavor and texture.
  • Prep Time: 40 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Turtle Cake, Chocolate Cake, Caramel Buttercream, Chocolate Ganache, Layer Cake, Pecan Cake, Dessert, Party Cake

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Find it online: https://cooklilan.com/turtle-chocolate-layer-cake-recipe/